If there is one thing Coates did not need, it was another wine in our line up. However, the opportunity to work with Nebbiolo was too good a challenge to pass up. The variety is difficult in the vineyard and doesn’t respond well to poor winemaking and oak selection choices.
After several meetings between Management, Sales & Marketing, Accounting, Winemaking and Cellar Staff (code for Duane Coates muttering to himself whilst working) the choice was made to try and preserve the delicate side of Nebb and no try and be too heroic in the fermentation management and oak selection. More La Morra than Monforte d’Alba in style.
The hand picked fruit for our Nebbiolo was sourced from the Kuitpo region of the Adelaide Hills. The fruit was 20% whole bunch fermented with the balance crushed and destemmed on the 6th of April. A natural yeast fermentation proceeded over a period of two weeks with a further three weeks cuvaison time. After basket pressing on May 11th the wine was settled and transferred to second and third use French oak barriques. Oak maturation was over the course of 16 months with a single post MLF racking. The wine was Estate Bottled in October of 2017 unfined and unfiltered. Aside from SO2 no additives were used.
Mid garnet in colour with a hint of tangerine to the hue. The nose provides ripe Morello cherry and subtle strawberry fruits accompanied by savoury notes and a dash of pot pourri. A medium-bodied palate offers delicate forest fruits intermingled with subtle spice accents and a hint of oak. Long and persistent on the finish with firm but velvety tannins, best from 2019 to 2030.
Alcohol – 14.1% by volume
Residual sugar – <1.0 g/L
Total Acidity – 7.14 g/L
Volatile Acidity – 0.70 g/L
pH – 3.45
Sulphur Dioxide – 82 mg/L Total; 32 mg/L Free
Recommended to accompany Duck Carpaccio with Pomegranate, Rocket and Black Garlic.